Vegan homemade pasta dough (whole wheat semolina pasta)

Are you looking for a vegan pasta dough recipe made with whole and simple ingredients? This easy recipe is perfect for those who want to make their own pasta at home. Plus, it's simple enough that anyone can make it. So, gather your ingredients and give this recipe a try! You won't be disappointed.

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Living in Italy means making pasta regularly and being great at it. We have always made pasta as Joaquin's family is Italian, and making homemade pasta dough on Sundays is a tradition kept alive for years.

We always try out different fillings for fun and to have diversity at the table; we make two variations at each family gathering.

This homemade vegan pasta recipe is the base we use to make spaghetti, ravioli, fettuccine, and all kinds of pasta you can imagine. You only need to make slight adjustments to its thickness to make stuffed pasta and dumplings.

Ingredients

This vegan fresh pasta recipe is made with:

• Whole wheat semolina flour (durum wheat) - you can also use all-purpose flour.
• Water - use room temperature water

Optional: fine sea salt

How to make vegan pasta dough

To make vegan pasta from scratch, gather all your ingredients and measure carefully. As it is common practice when baking or working with flours, we recommend measuring grams.

Tip: cover the eggless pasta dough that you are not working with plastic wrap to keep your fresh homemade vegan pasta soft.

Stretching the dough - you can cut this homemade vegan pasta using a pasta maker or simply stretching it with a rolling pin.

Cutting the dough - with a sharp knife for broader noodles such as fettuccine or pappardelle or using a pasta maker.

Pasta maker

To make fresh noodles, set the pasta machine to a thicker setting.

Rolling pin

Stretch the dough on a floured work surface, roll it up, and cut it into strips with a sharp knife.

Pasta shapes

One of the perks of making homemade vegan pasta is that you can cut it in any way you prefer to make your favorite pasta recipes.

• Lasagna sheets: stretch the pasta until you reach the Nº2 thickness setting, and cut the pasta sheets into rectangles.
• Noodles: stretch the pasta until you reach the Nº2 thickness setting, and cut the pasta sheets into rectangles; then place the cutter head that makes thin spaghetti and wide fettucini noodles, and pick your preferred width. See how to make vegan pasta noodles in detail.
• Stuffed pasta using two pasta sheets (like ravioli): stretch the pasta until you reach the Nº1 thickness setting, and cut the pasta sheets into rectangles.

How to cut vegan ravioli dough

Cut stretched fresh pasta into 12 inches (30 cm) sheets and continue to cutting eat with your favorite pasta cutter. Watch the video and see pictures for detailed instructions using different methods and utensils.

Using a pasta tray

Using a cookie cutter

Using a ravioli cutter or roller wheel

The same principles apply. Remove air from the ravioli pockets, moist the edges, and the cut. Do the same with the roller wheel.

These are our preferred methods when using leftover pasta dough pieces, that are hard to use with a ravioli press.

And there you go, fresh vegan pasta cut with any of your preffered methods.

How to serve

Serve this veg pasta dough recipe cut into spaghetti with your favorite pasta sauce, marinara sauce, or even good quality extra-virgin olive oil and vegan parmesan cheese.

Frequently asked questions

can you freeze pasta dough?

Yes. You can freeze fresh vegan pasta dough by first shaping it into a log and sprinkling semolina flour or all-purpose flour, then wrap it tightly in plastic or an airtight container.

This fresh vegan pasta recipe can aslo be frozen in form of pasta sheets or noodles; always sprinkle with some flour and freeze using an airtight container.

You can then freeze homemade pasta for up to 2 months. To use, thaw the dough overnight in the fridge, then roll it out and cook as usual.

Can I make gluten-free vegan pasta?

Yes, you can use our gluten-free flour blend to replace the durum wheat semolina or flour, for a gluten-free option.

Does pasta dough need eggs?

For this recipe, there's no need to add eggs. Here in Italy, the pasta from the south is usually eggless as the weather is warmer; hence the pasta is lighter.

How can I replace eggs in pasta?

Here in Northern Italy, pasta is usually made with eggs, especially stuffed pasta, as eggs have fat, which gives elasticity and helps when working with this type of pasta.

You can use olive oil to replace eggs whenever needed to make a smooth dough.

More vegan dough and pasta recipes

If you liked this whole wheat semolina pasta recipe, you would surely love these traditional and vegan Italian recipes; check out what to eat in Italy while following a plant-based diet.

Vegan penne alla puttanesca - a classic, made with capers and black olives, quick and delivers intense flavors.

3-ingredient pasta sauce - eggplant and tomato-based sauce, that you won't believe how delicious a handful of ingredients can be!

Lemony spaghetti - a fresh and summery recipe with parsley, lemons, and almonds that has become our home staple.

Try out our vegan empanadas dough, made with simple ingredients, and then fill the empanada pockets with either a lentil, spinach, or mushrooms filling.

If you like kneading and making your own bread and pizza, check out our traditional Italian Pagnotta Bread Loaf, Focaccia bread, simple Margherita Pizza, and cheese-less Marinara pizza.

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

Recipe

Food safety

We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to or remove the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking points to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

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